Elk Stroganoff Recipe
Stroganoff can vary a LOT. Sometimes it’s abysmal, and sometimes it’s aboslutely incredible. It all gets down to the ingredients you use. You worked hard for your wild game, don’t disrespect it with cheap incredients and pre-made stuff in a can. Making it from scratch only takes a few minutes longer than the lazy way, and it’s multiple orders of magnitude better than what you’ve had in the past.
Pro tip – when making the roux, use a flat whisk, like this one HERE. It’s much more effective in breaking up lumps and scraping off the bottom of the pan, making sure you get all the flavor into your sauce, and an easier cleanup when you’re all done.
INGREDIENTS
- 4 cups mushrooms, sliced – skip the cheap button mushrooms and go with something good, like portabella, shiitake, etc.
- 2 large onions, sliced
- 3 Tbsp olive oil
- ¼ cup butter
- 2 lbs elk (or any venison) steak, cut into ¼-inch strips against the grain
- 3 Tbsp flour
- Salt and pepper to taste
- 1 tsp dried mustard
- ½ cup dry sherry (can substitute red wine for different flavor)
- 1½ cups venison stock
- 1 cup sour cream
- Broad egg noodles, cooked and buttered
- 1 Tbsp fresh chives or parsley, chopped fine
DIRECTIONS
1. SAUTE THE VEGGIES: Sauté mushrooms and onion in the olive oil, then remove from the pan.
2. Melt the butter on medium heat, brown meat, and quickly remove.
3. MAKE A ROUX: Add flour, salt and pepper, and stir to form a roux.
4. Add mustard, sherry, and consommé. Stir until at a light boil.
5. COOK IT DOWN: Turn the heat to simmer, and add the mushrooms, onions and meat. Bring back to a simmer for 20 minutes.
6. Add sour cream and stir until smooth, but do not boil.
7. SERVE IT UP: Serve up this elk stroganoff recipe over buttered egg noodles. Garnish with chives or fresh parsley.
